Reasons to buy

Skin-on for golden appearance with great eye appeal for buffet and carving stations

Ready-to-cook for fast, easy preparation

SERVING SUGGESTIONS

Versatile across all dayparts and multiple menu applications.

Packaging Information

MASTER CASE

Gross Weight

11.27 lbs

Net Weight

10 lbs

Cube

0.65 ft3

Length

17.8125 in

Height

5.875 in

Width

10.8125 in

PALLET

TI

9

HI

7

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Nutritional Information -

Serving Size

112g

Servings Per Container

Varied

Amount Per Serving

Daily Value % *

Calories

120

Calories from Fat

35

Total Fat

4g

6%

Saturated Fat

1g

6%

Trans Fat

0g

Cholesterol

50mg

17%

Sodium

730mg

30%

Total Carbohydrate

0g

0%

Dietary Fiber

0g

0%

Sugar

0g

0%

Protein

21g

38%

Vitamin A

0%

Vitamin C

0%

Calcium

0%

Iron

2%

To inquire if a signed copy of the product formulation statement or Child Nutrition statement is available for this item, please contact the Tyson Foodservice Customer Relations Team at 1-800-261-4754. Or email tysonfoodservice@casupport.com.

Ingredients

Contains Up To 20% Of A Solution Of Turkey Broth, Salt, Sugar, Sodium Phosphate, Flavor.

Dietary needs

No Gluten

No MSG

Storage

Shelf Life

365 Days

Storage Temperature - Maximum

27 °F

Storage Temperature - Minimum

0 °F

Storage Method

Frozen

Preparation

Bake

• Pre-heat Conventional oven to 350°F or Convection oven to 325°F.
• Remove plastic packaging, leaving turkey in foil.
• Place product in roasting pan. Add about 1-inch water to pan.
• Place roasting pan carefully on center rack of oven.
Conventional Oven
Frozen: Thaw:
Time 36-40 Min/LB Time 27-28 Min/LB
Temp 350°F Temp 350°F
• Do not puncture foil until you are ready to check the internal temperature approximately ¾ of the way into cooking cycle. The steam trapped within the foil wrapping prevents the skin from sticking to the foil.
• Use a stem thermometer to check the internal temperature. The center of the product should be approximately 110-120°F. Remove product from oven and peel back foil to allow turkey to brown. At this time, you may choose to place vegetables, stuffing, herbs or spices in the foil around the meat. Return to oven and continue cooking until internal temperature reaches 160°F or above. Remove from oven and let stand for 10 minutes. Internal temperature should reach 165°F or above while standing.
• Carve into slices. Serve.
Cooking times are approximate. Due to variances in ovens and initial temperature of product, cooking times may need adjustment.

Convection

• Pre-heat Conventional oven to 350°F or Convection oven to 325°F.
• Remove plastic packaging, leaving turkey in foil.
• Place product in roasting pan. Add about 1-inch water to pan.
• Place roasting pan carefully on center rack of oven.
Convection Oven
Frozen: Thaw:
Time 30-34 Min/LB Time 22-25 Min/LB
Temp 325°F Temp 325°F
• Do not puncture foil until you are ready to check the internal temperature approximately ¾ of the way into cooking cycle. The steam trapped within the foil wrapping prevents the skin from sticking to the foil.
• Use a stem thermometer to check the internal temperature. The center of the product should be approximately 110-120°F. Remove product from oven and peel back foil to allow turkey to brown. At this time, you may choose to place vegetables, stuffing, herbs or spices in the foil around the meat. Return to oven and continue cooking until internal temperature reaches 160°F or above. Remove from oven and let stand for 10 minutes. Internal temperature should reach 165°F or above while standing.
• Carve into slices. Serve.
Cooking times are approximate. Due to variances in ovens and initial temperature of product, cooking times may need adjustment.

Thaw

• Pre-heat Conventional oven to 350°F or Convection oven to 325°F.
• Remove plastic packaging, leaving turkey in foil.
• Place product in roasting pan. Add about 1-inch water to pan.
• Place roasting pan carefully on center rack of oven.
Thawing Instructions
For best results, THAW turkey breast in refrigerator before cooking. To thaw: Remove product from box. Leave product in packaging and place on a tray. Place in refrigerator and thaw for 48-72 hours or until thawed. Cook turkey immediately after it is thawed. Do not refreeze.
• Do not puncture foil until you are ready to check the internal temperature approximately ¾ of the way into cooking cycle. The steam trapped within the foil wrapping prevents the skin from sticking to the foil.
• Use a stem thermometer to check the internal temperature. The center of the product should be approximately 110-120°F. Remove product from oven and peel back foil to allow turkey to brown. At this time, you may choose to place vegetables, stuffing, herbs or spices in the foil around the meat. Return to oven and continue cooking until internal temperature reaches 160°F or above. Remove from oven and let stand for 10 minutes. Internal temperature should reach 165°F or above while standing.
• Carve into slices. Serve.
Cooking times are approximate. Due to variances in ovens and initial temperature of product, cooking times may need adjustment.

Catalog

BAKE: • Pre-heat Conventional oven to 350°F or Convection oven to 325°F.
• Remove plastic packaging, leaving turkey in foil.
• Place product in roasting pan. Add about 1-inch water to pan.
• Place roasting pan carefully on center rack of oven.
Conventional Oven
Frozen: Thaw:
Time 36-40 Min/LB Time 27-28 Min/LB
Temp 350°F Temp 350°F
• Do not puncture foil until you are ready to check the internal temperature approximately ¾ of the way into cooking cycle. The steam trapped within the foil wrapping prevents the skin from sticking to the foil.
• Use a stem thermometer to check the internal temperature. The center of the product should be approximately 110-120°F. Remove product from oven and peel back foil to allow turkey to brown. At this time, you may choose to place vegetables, stuffing, herbs or spices in the foil around the meat. Return to oven and continue cooking until internal temperature reaches 160°F or above. Remove from oven and let stand for 10 minutes. Internal temperature should reach 165°F or above while standing.
• Carve into slices. Serve.
Cooking times are approximate. Due to variances in ovens and initial temperature of product, cooking times may need adjustment.
Convection: • Pre-heat Conventional oven to 350°F or Convection oven to 325°F.
• Remove plastic packaging, leaving turkey in foil.
• Place product in roasting pan. Add about 1-inch water to pan.
• Place roasting pan carefully on center rack of oven.
Convection Oven
Frozen: Thaw:
Time 30-34 Min/LB Time 22-25 Min/LB
Temp 325°F Temp 325°F
• Do not puncture foil until you are ready to check the internal temperature approximately ¾ of the way into cooking cycle. The steam trapped within the foil wrapping prevents the skin from sticking to the foil.
• Use a stem thermometer to check the internal temperature. The center of the product should be approximately 110-120°F. Remove product from oven and peel back foil to allow turkey to brown. At this time, you may choose to place vegetables, stuffing, herbs or spices in the foil around the meat. Return to oven and continue cooking until internal temperature reaches 160°F or above. Remove from oven and let stand for 10 minutes. Internal temperature should reach 165°F or above while standing.
• Carve into slices. Serve.
Cooking times are approximate. Due to variances in ovens and initial temperature of product, cooking times may need adjustment.
Thaw: • Pre-heat Conventional oven to 350°F or Convection oven to 325°F.
• Remove plastic packaging, leaving turkey in foil.
• Place product in roasting pan. Add about 1-inch water to pan.
• Place roasting pan carefully on center rack of oven.
Thawing Instructions
For best results, THAW turkey breast in refrigerator before cooking. To thaw: Remove product from box. Leave product in packaging and place on a tray. Place in refrigerator and thaw for 48-72 hours or until thawed. Cook turkey immediately after it is thawed. Do not refreeze.
• Do not puncture foil until you are ready to check the internal temperature approximately ¾ of the way into cooking cycle. The steam trapped within the foil wrapping prevents the skin from sticking to the foil.
• Use a stem thermometer to check the internal temperature. The center of the product should be approximately 110-120°F. Remove product from oven and peel back foil to allow turkey to brown. At this time, you may choose to place vegetables, stuffing, herbs or spices in the foil around the meat. Return to oven and continue cooking until internal temperature reaches 160°F or above. Remove from oven and let stand for 10 minutes. Internal temperature should reach 165°F or above while standing.
• Carve into slices. Serve.
Cooking times are approximate. Due to variances in ovens and initial temperature of product, cooking times may need adjustment.